Coconut Lime Snapper Fillets

  • Yield 12 servings


Mustard Lime Sauce:
3/4 cup reduced-calorie mayonnaise
2 tablespoons Dijon mustard
6 tablespoons lime juice
3 -- eggs
1 cup coconut milk
2 1/4 cups fine bread crumbs
1 1/2 cups flaked coconut
1 tablespoon lime zest
12 -- red snapper fillets
-- Salt
-- Black pepper


  1. To prepare sauce, whisk together ingredients until smooth.
  2. To prepare fish, combine egg and milk in a shallow dish. Set aside.
  3. Combine breadcrumbs, coconut and lime in a separate shallow dish and set aside.
  4. Lightly season fillets with salt and pepper, dip into egg mixture, then dredge in coconut mixture.
  5. Arrange fillets on a lightly greased parchment-lined sheet pan. Bake at 450F for 15 minutes until fish flakes easily.
  6. Serve each fillet with approximately 11/2 tablespoons of Mustard Lime Sauce.



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